Mediterranean Diet Friendly Gluten Free Tomato Eggplant Stew

Total time55 min

Prep time15 min

Cook time40 min

Mediterranean Diet Friendly Gluten Free Tomato Eggplant Stew

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 large eggplant (about 1 lb), cut into 1-inch cubes
Eggplant Baby Eggplant Chinese Eggplant Organic - Eggplant Organic Eggplant
See all
1 tsp kosher salt, plus more to taste
3 tbsp olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 cup vegetable broth
1 tsp sugar
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
1 tbsp red wine vinegar
1 can (15 oz) chickpeas, drained and rinsed (optional)
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
Toss the eggplant cubes with 1 tsp kosher salt in a large bowl and let sit for 10 minutes, then pat dry with paper towels.
2
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden brown on most sides, about 7–8 minutes. Transfer to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!